40 g sago flour
40 g rice flour
50 g tapioca flour
125 ml coconut cream
100 ml plain water
100 g castor sugar
175 ml plain water
1/2 tsp salt
2 blades pandan leaves (knotted)
green coloring and red coloring
70 g tapioca flour
60 g rice flour
100 ml coconut cream
100 ml plain water
21/2 tbsp Nutrimix Avocadopowder
90 g castor sugar
200 ml plain water
1-2 fresh Acocado cut into small chunks
1) Combine ingredients together, mix well, strain and set aside.
2) In a saucepan, add in Ingredients B and bring to a boil, discard pandan leaves. Pour the syrup into No.(1) and mix well. Divide into 3 portions, color the 1st portion green, 2nd portion red and 3rd portions remains neutral.
3) Combine ingredients C together, set aside.
4) Bring Ingredients (D) to a quick boil. Pour the syrup into No. (3), mix well. Pour the combined mixtures into a plastic sheet lined 7 inch square pan. Steam kueh for 5 minutes, pour in green portion, steam for 4 minutes, pour in plain portion, steam for 4 minutes and lastly the red portion, steam for 15-20 minutes. Occasionally add in boiling water to the steamer.
5) Cool kueh 3-4 hours before slicing with a oiled plastic knife.
6) Serve with freshly cut fresh Avocado bits.
135 g Rolled Oats
65 g desiccated coconut
200 g roasted nuts (chopped walnuts, sliced almonds and cashew nuts)
30 g Rice Krispies
3 tbsp light brown sugar
2 tbsp unsalted butter
1 tbsp maple syrup (optional)
2 tsp vanilla essence
170 ml Manuka honey
1/4 tsp salt
1) Pre heat oven to 170 C. line a baking tray with aluminium foil. Spread the oats over the prepared baking tray and toast for 7 minutes, add in coconut and mix to combine well with the oats., place back in the oven and toast for a further 6-minutes more, (Keep an eye on it towards the end, this is to ensure the coconut will not get burnt).
2) Meanwhile, in a saucepan, add in combined ingredients and cook over medium heat using a whisk to stir till brown sugar is completely dissolved. Sieve it and set aside.
3) Once oat mixture is done, remove from oven and reduce heat to 150 C, In a large mixing bowl, add in oats mixture, mixed nuts, rice krispies and honey mixtures, toss to well combined,
4) Line a baking tray with aluminium foil and lightly grease the foil with olive oil, pour the granola bar mixture into the prepared tray and spread them evenly, be careful not to press down too hard. Bake for 20 minutes (150 C).
5) Remove from oven and let it cool down completely. Place on a cutting board and using a sharp knife to cut into rectangle shape or shape to your preference.
(store in airtight container, separating layer with parchment paper or aluminium foil).
2 egg yolk
100 g butter
40 g castor sugar
60 ml yuzu juice
1 tbsp lemon zest
1 tbsp lemon juice
90 g self raising flour
pinch of salt
(sieve twice and set aside)
2 tbsp grounded flaxseeds
1 tbsp Nutrimix powder (optional)
(mix well with the flour)
2 egg white
35 g castor sugar
1) Cream butter in a mixing bowl until soft and creamy, add in sugar and zest and beat till light and fluffy, gradually add in egg yolk and whisk till well combined.
2) Fold in flour mixtures to the yolk mixtures, followed juices in sequences (flour>juice>flour till finished). Using a rubber spatula to fold the mixtures till well combined.
3) In a clean mixing bowl, whisk egg white till frothy, gradually add in sugar and beat till stiff peak.
4) Fold the meringue to yolk mixtures in 3 batches , using a plastic spatula to mix till well combined. Fill muffin cup lined with paper cup till 3/4 full. Bake in pre heated oven 180 C for 25-30 minutes or until a skewer comes out clean when inserted into the cake,
250 g rice flour
2 tbsp glutinous rice flour
Pinch of salt
1 tbsp Instant yeast
220 ml coconut juice
100 ml lukewarm water
125 ml coconut milk
Bunga telang juice or blue colouring
4 tbsp durian paste (remove from 5 durian seeds – mashed into paste)
150 g shaved gula melaka
150 ml thick coconut milk
200 ml water
2 pandan leaves
2 tbsps rice flour
pinch of salt
1) Combine all the ingredients (except bunga telang juice) in a bowl and stir with a wire whisk. Leave to ferment for about 1 – 2 hours or overnight in a refrigerator.
2) Grease and heat a small non stick skillet over low heat. Slowly pour 1-11/2 tbsps of the batter in a circle. Add a drop of bunga telang juice in the middle of the batter. Cooked over low heat and top layer dries up, apam is cooked. Remove from pan (Repeat till batter is used up) If you have the mould, fill the mould 3/4 full with the batter.
3) Heat apam over low heat till holes appear and apam is cooked. Unmould and repeat step 2 and 3 till batter is used up. (this is for the mould).
1) Bring gula melaka, water, salt and pandan leaves to a boil.
2) Add thick coconut milk and rice flour, stir over heat till sauce thickens. Add in durian paste and stir to combine evenly.
3) Remove from heat immediately after it boils.
Place apam on a saucer and top with durian sauce.